If you want to make a great gumbo, you have to have 3 things, the holy trinity if you will. The first is a perfectly cooked roux, the color of roasted peanuts. The second is spicy andoullie sausage. The trifecta of gumbo is a perfectly balanced seasoning. This recipe for Creole seasoning is great because it will give your dish a full depth of flavor that you just cant get from salt and pepper. You can make a large batch and keep it in an airtight container. It is perfect for gumbo, etouffee, jambalaya and for seasoning meats and seafood. This is strong stuff, so remember that a little goes a long way!

Creole Seasoning

2.5 tbsp. Paprika

2 tbsp. Salt

2 tbsp. Garlic Powder

1 tbsp. Black Pepper

1 tbsp. Onion Powder

1 tbsp. Cayenne Pepper

1 tbsp. Dried Oregano

1 tbsp. Dried Thyme

Place the ingredients into a bowl and mix to combine. Store the seasoning in an airtight container

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